D-Meat Barrel Smoker

[smokeasaurus]

I feel a tad bit guilty in posting this smoker I recently heard about. I introduced Noah and Amber to Tim a couple of years ago and The Pit Barrel cooker is one of our shining star sponsors here at LTBBQ.   I love the PBC and would never use anything else to hang my meat, but I feel that this is an interesting take on the meat hanging experience and...........imitation is the sincerest form of flattery so here we go.......

http://www.d-meatbarrel.com/index.html

[sliding_billy]

That's pretty cool.  Wonder if it seals up OK.  Looks like a lot of places to leak air.

[teesquare]

I guess I don't see much different - Other than a side door ( which...I wonder about the need for...) from the PBC.....

[smokeasaurus]

The PBC is absolutely fool (Smokeasaurus) proof. Noah said he went through darn near 30 prototypes to get it dialed in. It is just interesting to see how the "Band-wagon" designs will match up to it, let alone be around a while for PBC to even worry about them........

[smokendevo]

That side door might be handy for sliding a pizza in and out.


Sent from my I-Phone

[teesquare]

Yeah..it might...but I don't think this style of cooker can get hot enough to cook a pizza well. And- as SB questioned above - I would be concerned that the door would be another place for smoke/heat to escape. But it is interesting looking, huh?

[Smokin Don]

Looks like someone copied the PBC to me! Don

[muebe]

The key to the PBC results are the air only entering from below and only exiting the top. Adding doors to the barrel is a nice feature however IMHO can disrupt this airflow.

Even if gasketed the door will not be 100% air tight and for those who have seen or used the PBC proper air flow can make a big difference in results. Just leaving one rebar out will increase temps.

And you just can't beat the customer service from the Pit Barrel Company. That part of the purchase is priceless IMHO.

[LostArrow]

Smoke, we all appreciate our sponsors who pay the bills! The pit barrel is a great cooker!
The d-meat smoker is a full size barrel smoker if you need the extra cooking area it might be an alternative.
If I wanted a 55 gal. barrel smoker I've built a UDS, it's act a lot of fun , doesn't require a lot of tools & it's fun cooking on a smoker you made!

[Big Dawg]

Imitation is the sincerest . . . .





BD

[tekn50]

I came across this while looking at smokers.  I went with the PBC.  This one had some mixed reviews, there is also a youtube video of it.  Its a neat concept, but it tries to be to many things. 

[Hub]

Imitation is the sincerest . . . .

BD

Looks like a PBC with a door and a hood ornament 

Hub

[Sandman]

Looking at the pictures on there site, the lid lets the smoke escape. It must not fit on tight?

[Big Dawg]

Yeah..it might...but I don't think this style of cooker can get hot enough to cook a pizza well. And- as SB questioned above - I would be concerned that the door would be another place for smoke/heat to escape. But it is interesting looking, huh?

I agree about cooking pizza.  My second job in the food industry was cooking pizzas while at App State.  I cooked on a Blodgett double oven and it ran at about 550° - 600° most of the time, a temp I would never get Fat Boy up to.  I've got a friend who will cook "pizza" on his WSM 18.5.  To me, they are more like flat breads than pizzas, though.

About the door, I don't know.  Fat Boy has a door and I haven't had problems getting good smoke on my food or handling long cooks, although it is a fuel hog.





BD